Sausage (xiang chang )

Sausage

Introduction:

"The little guy likes to eat sausages. He likes to eat them very much, but he doesn't feel at ease when he buys them outside. So she suggests that my mother search the Internet for how to make them. Thanks to the omnipotent food world, she has a recipe and immediately buys materials to start work."

Production steps:

Step 1: ingredient diagram.

The second step: pork on the front legs. The ratio of weight to lean is 3:7. It is too thin, not fragrant, too fat and oily, but this time it buys too much fat, the ratio is almost the opposite, so that the finished product is too greasy.

Step 3: wash the meat after peeling and cut it into small pieces.

Step 4: prickly ash, star anise, geranium, fennel and clove are powdered in the cooking machine.

Step 5: crush the spices.

Step 6: add spice powder, salt, sugar, soy sauce, oil and cooking wine into the cut meat and stir well.

Step 7: put the seasoned meat in the refrigerator overnight.

Step 8: casing.

Step 9: soak the casing in water for 10 minutes and prepare for enema after it is soft.

Step 10: cut a mineral water bottle as a funnel, put one end of the casing on the funnel, and put the cured meat into the casing.

Step 11: make a section of about 10 cm, and tie it with a rope.

Step 12: hang it in the dryer, bake for 8 hours, and the sausage is made

Materials required:

Pork in front leg: 5 jin

Salt: right amount

Soy sauce: 3 teaspoons

Chinese prickly ash: 10g

Fragrant leaves: 10 pieces

Cloves: 5g

Casings: some

Sugar: 2 teaspoons

Oyster sauce: 2 tsp

Star anise: 5

Fennel: 15g

Cooking wine: 1 tablespoon

Precautions: 1. Most of the recipes for self-made sausage on the Internet are dried outdoors for a few days. Unfortunately, when making sausage, we are in wet weather. Let alone hanging it outside for a few days, it will stink overnight. My mother is in a hurry. She roasts it with the dryer that bakes clothes. It is baked the night before and made the next day. There is no need to look at the face of heaven or wait for a long time. 2. In fact, the mouth of the mineral water bottle is bigger than the casing. My mother cut a flat part of her body to make a "tube". One end of the tube is put in the "funnel" and the other end is put in the casing. Then the meat can be easily put in through the "funnel" and the "tube". After about 10 cm is put in each time, the meat put in the casing should be pushed back to leave the casing empty So that we can continue to put the meat in easily. 3. Sausage tastes salty, sweet and spicy. It's up to you.

Production difficulty: simple

Technology: seasoning

Production time: several days

Taste: spiced

Chinese PinYin : Xiang Chang